THE ARMAGNAC FRUIT-SLABS
(Our Play on Pork with Prunes & Armagnac)
Ingredients: 400g Pork tenderloin (cubed), 100g Prunes (pitted and halved), 1 tsp Black pepper, 0.5 tsp Cinnamon, 100ml Beef stock, 50ml Armagnac or Brandy, 50g Butter...
Ingredients
- 400g Pork tenderloin (cubed)
- 100g Prunes (pitted and halved)
- 1 tsp Black pepper
- 0.5 tsp Cinnamon
- 100ml Beef stock
- 50ml Armagnac or Brandy
- 50g Butter
Cooking Method
- The Scorch Sear pork in butter until charred; remove.
- The Architect Add prunes to the pan; fry until they start to soften.
- The Bloom Add spices and Armagnac with a 20ml splash of stock; carefully ignite to burn off the alcohol and release the perfume.
- The Swell Add remaining stock; simmer for 10 minutes until the liquid is a thick, dark orchard-silk.
- The Marriage Return pork; toss for 2 minutes to lacquer.
- The Final Flourish Top with raw fresh parsley and extra black pepper.